Everyone loves the elegance
of a fruit tart with its topping of beautiful fresh fruit. Whether you
use a single fruit (like blueberries) or a medley of berries, sliced
kiwi, plums, bananas, pineapple, and/or melon no one can resist its
These fruit tarts, with
their layers of fresh fruit, rich cream, and fluted pie crusts can only
be described as elegant.
Honey Granola is a delicious
mixture of oats, almonds, wheat germ, and seeds (pumpkin, sunflower, and
sesame) that are coated in a sweet mixture of honey, brown sugar, and
strawberries, raspberries, blackberries and/or cherries are available, I
like to make this tart as the crumbly texture and buttery flavor of the
pastry, Pate Brissee, goes so well with the tartness of the berries.
This meringue cake, with its
unusual soft sweet marshmallow center and crisp crust is produced by
folding a little vinegar and cornstarch into the stiffly beaten egg whites
and sugar. more
These batters produce a
pancake that is light and fluffy with a soft crust and spongy texture.
Buttermilk Berry Muffins
are absolutely bursting with berries and you can use fresh or
frozen. They have a beautiful golden brown crust and are absolutely
These muffins have the
delightful flavor and crunch of cornmeal and are bursting
with fresh blueberries.
This beautiful blueberry
tart is the best of both worlds; cooked and raw blueberries. It has
concentric circles of dusty blue-grey blueberries sitting inside a
golden brown tart shell. more
belong to the genus Vaccinium and are related to the bilberry, cranberry,
huckleberry, hurtleberry, saskatoon, and whortleberry. This round,
smooth-skinned, dark indigo blue berry with a dusty white bloom, is
native to North America and has been cultivated commercially since the early
The cultivated blueberries are up to four times as large as the
wild blueberries and are available from late May to late September. Most of the
blueberries sold in grocery stores are cultivated. When choosing
blueberries look for firm, plump, fragrant, dark blue berries with a dusty white
bloom. The white bloom is the blueberry's natural protection against the
sun and is a sign of freshness. Always check the underside of the
container for any wet spots or staining. Discard any soft, moldy, or
Blueberries are what
we now call a 'super' food. Leanne Kitchen in "The Produce Bible" tells
us these sweet and juicy berries contain "cholesterol lowering
compounds, antioxidants, Vitamin C, potassium, foliate, and dietary
fiber". And the added bonus is that some think they may even have
But the best part about blueberries is that although they are great for
eating out of hand, they are also delicious in our baking. Heat turns
blueberries wonderfully soft and sweet. So, with that in mind, let's get
Some recipes featured below leave the blueberries uncooked.
These include the Berry Parfaits, the Berry Pancake, the Blueberry
Trifle, the Jellied Fruit Terrine, the Fruit Salad, the Fruit Tart,
Graham Cracker Tarts, and the every popular Pavlova. Other recipes
incorporate the blueberries right into the batter, as in the muffins,
scones, blueberry cake and blueberry bread. Then there are a few
breakfast and/or brunch recipes that include blueberries. Blueberry
pancakes are always welcomed, and here we can just drop a few
blueberries onto the batter as it is frying. They are also delicious
when used to fill a Berry Pancake, with a dollop of whipped cream or
yogurt on top. Or maybe you want to serve your waffles with fresh
blueberries along with maple syrup. And there is more. What not try the
Blueberry Sauce with its tangy yet sweet flavor that makes an excellent
accompaniment to pancakes, waffles, ice cream, stirred into your morning
yogurt, or used as a filling in cakes. And lastly, let us not forget the
Blueberry Pie and individual Berry Tarts. Both pair sweetened
blueberries with a buttery crisp pastry that is sure to please your
So, with these recipes
as a guide, enjoy this lovely berry during the Summer months.
Davidson, Alan and Knox, Charlotte. Fruit. New York: Simon &
The Oxford Companion to Food. Oxford: Oxford University Press,
Harrison, S.G., Masefield, G.B., and Wallis, M. The Oxford Book of Food
Plants. London: Oxford University Press, 1969.
Leanne. The Produce Bible. Stewart. Tabori & Chang. New York: 2007.
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